Vegan Almond Basil Pesto

Let's face it. The past few days have been cold and dreary. That's a perfect reason to stay inside and cook (or 'uncook'...I'm a big fan of quick, raw recipes). Tonight I purchased a bunch of basil with no real plan of action but decided I really liked the sounds of basil + almonds. Throw in a little garlic and lemon and voilà! A delicious vegan pesto was born.

This versatile pesto can be used as a pizza sauce, sandwich spread, veggie dip, you name it.

It's full of live enzymes which are vital for a healthy body. Basil is known to have anti-inflammatory, anti-bacterial properties and has been found to enhance circulation, stabilize blood sugar, and improve breathing in those with respiratory disorders. You also get a nice dose of dietary fibre and vitamin E from the almonds! Sounds good to me.

Vegan Almond Basil Pesto

Ingredients (use organic and local when possible):

• 1 3/4 cups fresh basil
• 1 cup raw almonds (soaked for at least 6 hours, ideally overnight if you can)*
• 1/3 cup nutritional yeast
• 1/3 cup extra virgin olive oil
• juice of 1/2 lemon
• 2 cloves of garlic (you can use more or less, adjust to taste)
• dash of sea salt 
• ground black pepper, to taste

Method:

Drain and rinse almonds well. Place all ingredients in a food processor and pulse until almonds are ground. I personally prefer a crunchier pesto but you may process to your desired texture. Enjoy!

*The main purpose of soaking nuts and seeds is to neutralize the enzyme inhibitors. Enzyme inhibitors protect the nut, preventing it from sprouting prematurely until it has everything it needs from nature (proper sunlight, soil, water). Although they are a necessity for the nut/seeds they can make it harder for us to digest and absorb all the wonderful nutrients it has to offer. Essentially by soaking nuts or seeds you are increasing the life and vitality contained within them.